Sous Vide Lamb Salad with Roasted Sweet Potato and Green Beans

Ingredients for 2

• 1 (10-ounce/300 g) lamb tenderloin, or 2 (5-ounce/150 g) tenderloins

• 4 tablespoons extra virgin olive oil

• 3 sprigs fresh mint

• Salt and freshly ground black pepper

• 1 large sweet potato, sliced into 1-inch pieces

• 4 ounces green beans, trimmed and sliced into 2-inch pieces

• 1 tablespoon balsamic vinegar

• 2 teaspoons honey

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).

• Step 2

  Combine the lamb with 2 tablespoons olive oil and mint sprigs in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.

• Step 3

  About 1 hour before the lamb is finished, heat oven to 425ºF. Bring a large pot of salted water to a rapid boil over high heat.

• Step 4

  Add the sweet potatoes to the water and boil until just tender. Remove from the water bath using a slotted spoon and pat dry. Transfer to a baking sheet and roast until well-browned and just beginning to char. Let cool.

• Step 5

  Bring the water back to a boil and add the green beans. Boil until tender. Drain and immediately rinse under cold water. Set aside.

• Step 6

  In a small bowl, whisk together balsamic vinegar, honey, and remaining 2 tablespoons olive oil. Season to taste with salt and pepper. Set aside.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag, pat dry, and season with salt and pepper. Discard cooking liquid.

• Step 1

  Heat a large skillet over high heat for 5 minutes. Add the lamb and sear on one side for 30 seconds. Transfer to a cutting board and rest for 5 minutes. Slice into bite-sized pieces.

• Step 2

  In a large bowl, combine sweet potato, green beans, lamb, and dressing. Season to taste with salt and pepper. Serve.

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